Lemon Basil Tart with Blueberry Compote

Finally I can cook in a real kitchen! For the past 4 months I’ve been studying abroad in Switzerland. The house I live in does in fact have a kitchen, but I don’t feel comfortable cooking anything but oatmeal because 1) there are 68+ students all sharing the same kitchen and 2) I don’t know if my classmates really know how to wash dishes properly…

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Since I’m back home, I’ve decided to spend the majority of my time in the kitchen coming up with fun, healthy and delicious recipes. The other day I bought three small tart pans from Sur La Table so I could create mini quiches, tarts and other fun creations.

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Fit’n’Tasty: Lausanne Cold Pressed Juices

Hi guys! Long time no post.

Sorry.

I’ve been really busy with school work and traveling–lots of traveling. I have one month left of my first semester in Lausanne and so many papers to write. Yikes!

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A couple of weeks before I moved to Lausanne, I started following some Lausanne foodies on Instagram to scope out the food scene. One of the accounts I came across was FitnTasty, an organic, cold-pressed juice company based in Lausanne.

I recently messaged the company asking about their products and they offered to send me their 1 day juice detox–“The First Date”. This cleanse included 5 juices all made from organic fruits and vegetables. I requested to start the cleanse this morning and they arrived in an iced cooler before 9am.

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Here’s the breakdown:

Juice 1: Fuel Me

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This juice was made of ginger, lemon and water. To me, it tasted just like lemonade with a mild ginger aftertaste.

Juice 2: Deep Clean

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The Deep Clean juice was made with apples, pears, spinach, cucumber and Spirulina. Usually I don’t go for juices that contain apples because they are too sweet. However, the sweetness of the apples and pears in this juice was balanced out by the spinach and cucumbers.

Juice 3: Pimp Me Up

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This juice was my favorite by far. I love love love carrot and apple juice. My mom used to make carrot juice when I was younger and it always tasted so good. At Sun Life in Malibu, I get a similar juice called Malibu Sunrise that contains apples, carrots and strawberries. This juice was made with carrots, apples and kiwi.

Juice 4: Beet The Stress

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I’m not a beet fan, so this juice was a little hard for me to drink. It’s made with beetroot, apples, carrots, parsley and lemons.

Juice 5: Dr. Green

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Dr. Green was my second favorite juice from this cleanse. I loved the combination of apple, kale, celery and lemons. When I make smoothies with kale they usually have a bitter taste. This juice didn’t have that bitter taste, but did have a strong celery flavor.

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I would highly recommend this juice detox to anyone who is feeling like they need a break from all the high bread and cheese Swiss diet. I love how all the juices are organic and fresh. They all had unique flavors and weren’t overly sweet like some juices I’ve tried in the US.

Thank you so much Fit ‘n’ Tasty! I can’t wait to try more of your products–especially the Relax and Cocoa Bliss Almond Milk!

Lausanne Kitchen Healthy Breakfast Hacks

Bonjour from Switzerland!  P1010930

I’ve been in Switzerland for a little over a week now, but just got the WiFi password the other day. Our directors wanted us to meet people and not hide in our rooms and watch Netflix during orientation so, they kept the wi-fi password from us until the night before we started classes.

I’m super excited to start exploring Lausanne, Switzerland and as many European countries that I can get to in nine months. One of my goals is to make a food guide for students who will come to Lausanne in the future.

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During orientation, we took a walking tour through the Lavaux Vineyards. Next weekend, the grapes will be harvested and turned into wine. Unfortunately, I’ll be in London the week of the harvest, but I’ll be back in time to taste the wine!

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Aight. Time to get real. My main goal, while studying abroad this year, is to eat healthily. Since we eat out about 6 times per week, it will be slightly difficult to resist the temptation to have a freshly made pizza or a bowl of homemade pasta.  That’s why I’ve decided to cook most of my dinners and eat out only once or twice per week.

Every day, breakfast is provided in the main kitchen. We have a variety of fruits, cereals, juices, yogurts, muesli and hard boiled eggs. Now, not all of these foods are healthy. If you’re trying to eat healthy to feel good, lose weight or just to be healthy, here are some tips.

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  1. Eat the natural yogurt. There is sugar added to the berry yogurt that won’t keep you full for long. If you don’t like the taste of plain yogurt, try adding sliced bananas, honey or even a bit of jam to sweeten the flavor.
  2. Try to minimize the amount of bread you eat. Your body breaks down simple carbohydrates, like white bread and sugar, quickly. You’ll get a sugar rush for a couple hours, but then your body will crash and feel hungry again.
    • If you must have a slice of bread during your meal, try to eat the multigrain/whole grain bread. Also, top it with some peanut butter for protein, and a banana for potassium.
  3. Stay away from cereal. Cereals, like white bread, are made of simple carbohydrates and will not keep you satisfied until lunch. For my cereal lovers, top your bowl with slices of banana.
  4. Water not juice. The majority of juices these days are usually only 20% real fruit juice. The rest is processed fruit flavored juice, sugar and who knows what else. Water is the way to go.
  5. Peanut butter & Banana. If you’re rushing to class, grab a banana and some peanut butter. It’s the perfect quick breakfast that will hold you over until you can eat something after class.

This weekend I will be brainstorming ideas for more kitchen hacks, what groceries to buy, where to eat in Lausanne and Oktoberfest! Stay tuned!

Common Bond

This summer I worked at an awesome bakery/cafe in Houston called Common Bond Bakery & Cafe (CB). It was, by far, one of the best summer jobs I’ve ever had.

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Looking back, I was definitely a curious employee. I don’t think there was a day that I didn’t ask a question about how to make something or when the new dishes were going to appear on the menu. For instance, did you know that you can poach an egg in its shell? Yeah, me either, until I asked how to cook a 63˚ egg.  P1010841

My grandma is in town this week and I wanted to take her to CB so she could see where I spent my summer. I love love love their Yougurt Parfait. It’s made with their homemade yogurt, jam, and granola then topped with fresh blueberries. I ordered the Yogurt Parfait and a Vanilla Bean Scone.

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My grandma had the Pain Perdu–basically the best french toast you will ever have in your life, because it is made with croissants (for realz).

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We also tried their new Berries & Cream macaron and Soft Scramble (shout out to my homies).

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If you are a fan of clean restaurants with great lighting (for photos and foodporn instagrams) then you need to go to Common Bond. The size of the croissants might leave you speechless, but they’ll make your tummy very happy.

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On our way out I picked up a fresh baguette for my latest and favorite dish, Peach Melbas. Unfortunately, peach season is almost over. Therefore, I have to eat as many as I can before time runs out, this means Peach Melbas ‘erry day.

I’ve experimented with this recipe a few times and had great results each time. I like to top my melba with ricotta cheese, grilled peaches, balsamic vinegar and a bit of honey. Sometimes I add arugula for a pop of color, but I am not a huge fan of its bitter taste. Check out the recipe for my peach melba’s on Spoon University.

My 6 Abroad Kitchen Necessities

In 6 days, I’ll be on a flight to my new home for the year, Switzerland. In our abroad house, we have a student kitchen where we can keep our food, utensils and whatever else we want to have in the kitchen. P1010824 Continue reading

A Simple Lunch: Cantaloupe Bowl

There’s nothing more satisfying than making a meal in a piece of fruit, melon to be exact. For one, there’s only one spoon to clean (yasss) and maybe not even that if you’re using a plastic spoon.

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The New & Improved

Hey hey!

For those of you who don’t know, I’ve been thinking about revamping my food blog. Since I no longer follow a strict gluten-free diet,  “Hannah’s Gluten-Free Adventure” is slightly irrelevant.

Therefore, I give you The Califoodie Lifestyle. 

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Let me break it down for ya.

It has taken me a while to come up with a solid name that 1) represents me and 2) gives a sneak peek into what my blog is all about. The Califoodie Lifestyle is all about living, eating, and cooking, while going to school in sunny California.

Now I won’t technically be in California this year but that’s what my lifestyle section is all about. I plan on having a section of my blog dedicated to traveling and eating my way through Europe.

So if you feel like following me, you should totes subscribe to my blog. The link can be found on the right side of the sidebar. My food Instagram & Twitter will now also be in sync with this blog, so follow @califoodielife.

 

Pesto Vegetable Quiche

My mother makes the best quiche I’ve ever had in my entire life. Her typical quiche is filled with green chiles, bacon, and cheddar cheese (so healthy).

I wanted to make a quiche for dinner, and more importantly, make it healthy. I chose to make a vegetable quiche filled with mushrooms, cherry tomatoes, green onions, spinach, pesto and a bit of parmesan cheese. If I had mozzarella cheese, I would have used that instead of the parmesan because it has a strong flavor that pairs well with eggs and vegetables.

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Roasted Vegetable Breakfast Bowl

Some people beat the Monday morning blues with a couple of cups of coffee. I like to beat it with a damn good breakfast bowl.

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Last night I made a big batch of roasted asparagus, carrots, butternut squash, onions and green beans for dinner. Roasting in big batches allows you to have lots of yummy leftovers to use in other dishes and even snack on.

I roasted my vegetables at 400F for about 30 minutes and made sure to mix the vegetables a couple of times during cooking to prevent them from burning. I recommend tossing the vegetables in about 1 tablespoon of olive oil, salt, and pepper before cooking, or else they will dry out.

This morning I decided to heat up some leftover vegetables and cook an egg, sunny side up, for breakfast.

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Roasted Vegetable Breakfast Bowl

Serves 1

Ingredients:

  • 1/2 cup spaghetti squash
  • 1 cup roasted vegetables
  • 1 egg

Directions:

  1. Place spaghetti squash in a bowl and warm in the microwave for 1 minutes.

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2. Top with roasted vegetables and place back in the microwave for another minute. * You can also heat up your vegetables in a pan if you would like. I used the microwave to save time. P1010660

3. Top with a sunny-side up egg

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Baked Spinach Shakshuka

Last year my mom and tried Buzzfeed’s Clean Eating Challenge and loved it. The recipes were all gluten-free, low carb and most importantly, healthy.

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The Shakshuka was one of my favorite dishes. It was light and simple and really, only required 2 ingredients. This time I used a jar of basil tomato sauce. But, if you got homemade tomato sauce then definitely use that!

I recommend using a small cast-iron skillet for this dish. I used a Pizza Hut deep dish pan that I happened to have lying around (I didn’t take it I swear). If you don’t have a cast-iron skillet then any saucepan without a rubber handle will work.

Baked Shakshuka

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Serves: 1

Ingredients: 

  • 1/2 cup tomato sauce
  • 2 eggs
  • 1/2 clove garlic, minced
  • 1 handful spinach
  • Salt and pepper

Directions: 

  1. Preheat oven to 375F.
  2. In a sauce pan combine the spinach and garlic and cook for 2-4 minutes.
  3. Add tomato sauce and create two large craters for the eggs.
  4. Crack the eggs into each crater and transfer to the oven.
  5. Bake for 20 minutes or until the eggs are cooked to your liking.